Thai Green Curry Recipe
A healthy Thai Green Curry - the Fiveadayz way!
Thanks once again to the Flat 4a posse for use of their kitchen, and for collaborating! Thanks to Madonna, I got that sample when I was out in Torino studying Italian vegetables, and she put a concert on! Yeah as you can probably tell all the videos are done in one take which explains the missing scene. N.b. I know it looks like a ridiculous amount of salt being used, but it was for eight people, OK the pressure might have gotten to me (all being done in one take) but it was very edible. Finally my unreserved apologies for the terrible Gordon Ramsey impersonation.
Total Portion content: 22
see www.fiveadayz.com for full recipe and info.
Summary
Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings10
Ingredients
Prawns 600g
Coconut Milk 1 Tin
Carrots 800g
Baby Sweetcorn 600g
Broccoli 800g
For the Paste
Garlic Handful
Gangal (or Ginger) Handful
Cumin (powder or seeds) 1 Tbsp
Fish Sauce 2 Tbsp 0
Lemongrass 2 sticks
Chillies To taste
Coriander Handful
Salt & Pepper To taste
Olive oil To taste
Directions
1. Blend all the Paste ingredients together.
2. Boil the carrot, sweetcorn and broccoli for 10 minutes.
3. Fry the paste in a large saucepan for 5 minutes or so, then add the coconut milk.
4. Add the vegetables and prawns, simmer for 15 minutes or so.
5. Serve with rice.
2. Boil the carrot, sweetcorn and broccoli for 10 minutes.
3. Fry the paste in a large saucepan for 5 minutes or so, then add the coconut milk.
4. Add the vegetables and prawns, simmer for 15 minutes or so.
5. Serve with rice.
